A Fourth of July barbecue is just about as casual as entertaining gets, and your menu should reflect that. Bussen recommends focusing on simple recipes with "good-quality ingredients," which is easy in the summer when so much great produce is available. Add a few homemade touches, such as your own barbecue sauce. She also likes to include several dishes that can be served warm or at room temperature because they can be made ahead, cutting down on last-minute fussing and stress. "The more you can do in advance," Bussen says, "the better, as you'll be able to greet your guests and have fun." With the exception of the guacamole, which should be made just before the guests arrive, everything on Bussen's menu can be prepared the morning of the party or one day before.

Expert Grilling

For the main course,
Grilled Chicken and Ribs, Bussen warns against turning the meat on the grill too soon: "Let it really sear on one side, and the meat will pull away from the grill easilyif you turn it too soon, you'll tear the skin and lose that nice caramelization." It's also important to let the meat rest, covered with foil, for five to ten minutes once it comes off the grill. This allows the juices to return to the center of the meat, making for juicier chicken and ribs. And, to avoid cross-contamination, do not place cooked meat on the same platter you used to transport the raw meat to the grilleither thoroughly wash the platter with soap and water or use a clean one.

Grill Ahead

If you prefer not to grill during the party, cook the chicken and ribs about 30 minutes before guests will arrive, then transfer both to a roasting dish, cover with foil, and place in a warm oven (200 to 225°F) until you're ready to serveto prevent the meat from drying out, keep chicken and ribs in the oven for no more than an hour. Alternatively, serve the chicken and ribs at room temperature: Grill them earlier in the day then refrigerate, and take out of the fridge 30 minutes before you're ready to serve.

Safe and Simple Sauce

The beauty of Bussen's Sweet and Tangy Barbecue Sauce is that it can be made a full four days in advancestore it in an airtight container in the refrigerator. To avoid cross-contamination, Bussen recommends dividing the sauce in half and placing it in separate containers: One batch is for brushing on the chicken and ribs while they are on the grill, the other is for the table. "The marinade that's touched the raw meat should not be brought to the table." Discard that marinade once you're done basting.

Customize Your Cornbread

Bussen's Manchego Jalapeño Cornbread is a crowd-pleaser, so be sure to make two batches. The jalapeños aren't overwhelming, but if you're worried about kids or even adults not liking the heat, omit the peppers from one batch. The cornbread can be served warm or at room temperature and can be made the morning of the party if you keep it well covered (with a layer of plastic wrap followed by aluminum foil).

Berry Good Dessert

Bussen's recipe for
Strawberry Angel Food Trifle calls for frozen strawberries, but at the height of summer, it's better to use fresh, and if possible local, berriesyou can even use a combination of strawberries and blueberries to give the dessert a more patriotic look. Using fresh berries doesn't change the recipe, though you will need to cook the fruit a bit longer. For convenience, Bussen recommends assembling the trifle up to one day in advancecover and keep it in the refrigerator until 30 minutes before serving. Prepping the trifle ahead of time allows the flavors to blend nicely, Bussen adds.

Serving Solutions

This menu works best served as a buffet. Before the party, set out the serving pieces and utensils you will need for each dish to eliminate any last-minute scrambling. And, have a plan to keep food bug-free: Cake stand covers, decorative napkins, or kitchen towels can all be placed atop food to keep unwelcome critters out. Bussen also recommends setting up your buffet table at a slight distance from the dining table so that those seated nearest the food won't feel cramped if guests crowd around the ribssetting up a separate drink station can also help cut down on overcrowding.

Dessert First

To make sure everyone gets their sweet fix, Bussen prefers to serve dessert before the fireworks. Otherwise, it can get too late for kids to enjoy all the treats or guests may start leaving. Besides, Bussen insists, "There's nothing like watching colorful rockets explode on a happy, full stomach!"